Category: Salads

Asian Noodles with creamy Peanut Sauce

  Ingredients:   120 gr. of brown rice noodles 1 carrot, julienned 1/3 cucumber, julienned 1/2 bell pepper, julienned peanut sauce 1 egg, cooked for 6-8 minutes unsaltet peanuts, chopped   parsley   Procedure:   Cook the brown rice noodles according to the package instructions. Meanwhile julienne all your vegetables. Cook the egg for about 6 minutes. In a bowl… Read more →

Chickpea-Red Currant Salad With Vegan Cashew Dressing

  Ingredients: 4 cups of fresh baby spinach, washed 1/2 cup of quinoa 3/4 – 1 cup of canned chickpeas, rinsed and drained 1/2 cup of fresh red currants, washed (or defrosted) 2 carrots 5 Tbsp of cashew dressing salt and pepper, to taste   Instructions:   Cook your quinoa according to the package instructions. With a vegetable peeler, shave… Read more →

Autumn Apple-Brussels Sprout Leaf Salad with Walnuts

  Ingredients: For the salad: 1 pound Brussels sprouts, halved, cored, leaves separated 1/2 tsp of ground nutmeg 1/2 apple, cored, grated 1/2 cup of walnuts 1 tbsp of oil   For the Dressing: 3 tbsp of oil 1 tbsp of honey 1 tbsp of apple cidre vinegar 1 tsp of mustard salt & pepper, to taste   Processs: Heat 1… Read more →

Exotic Paleo Roasted Brussels Sprout Salad with Balsamic Vinegar, Honey, Almonds and Dried Berries

  Ingredients: 1 pound Brussels sprouts , trimmed and halved lengthwise 4 Tbsp of of slivered almonds dried berries 2 1/2 tsp of honey 1 tsp of balsamic vinegar 1 1/2 tsp of mustard 3 tsp of olive oil 1 tsp of peanut butter (paleo: almond butter or cashew butter)   Process: Bring a pot of lightly salted water to a boil.… Read more →

Caesar Salad

  Ingredients: 1 head of romaine lettuce 1 ciabatta roll 3 Tbsp of butter 2 Tbsp of italian herbs 2 Tbsp of olive oil 3 Tbsp of freshly squeezed lemon juice 2 Tsp anchovy paste 2 Tsp of worcestershire sauce 1 Tsp of Dijon mustard 2 cloves of garlic (minced) 2 Tbsp plain Greek yogurt 1/2 cup freshly-grated Parmesan cheese 2 – 3 Tbsp rice milk… Read more →